‘Nametake’ is sweet soy sauce flavoured cooked Enoki which has gelatinous slimy texture. It is sold in jars and quite popular in Japan as a condiment for Rice. It is also good with Tofu, or ’Otsumami’ that means something you eat with alcoholic drinks. I always find shop-bought ‘Nametake’ too sweet. I don’t add Sugar to it, but you can add a teaspoonful of Sugar if you like.
Ingredients
300g Enoki Mushrooms
3 tablespoons Soy Sauce
3 tablespoons Mirin
1 to 2 teaspoons Rice Vinegar
Method
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm length pieces.
- Place Enoki pieces in a large saucepan, add Soy Sauce and Mirin, and cook over medium heat, stirring constantly. Plenty of liquid should come out from Enoki, but you can add 1 to 2 tablespoons Sake or Water if required.
- When Enoki is softened and the sauce thickened, add Vinegar and cook a few more minutes.
- Let it cool and store in a clean container. ‘Nametake’ can refrigerate up to 2 weeks.
Comments
Ray
19/01/2024
Hi Hiroko. I have used your nametake recipe 3 times now and like it because it is easy to cook. I make it for my Japanese wife. Do you use any wombok (hakusai) in your cooking ? I’m looking for a couple of tips for when I have excess leftover wombok ! 🙂
Hiroko
28/01/2024
Hi Ray. I am glad you like my Nametake recipe. I have some Wombok recipes. Please search with the key word ‘wombok. https://www.hirokoliston.com/?s=wombok
Coco
27/02/2023
Hi Hiroko! I love Japanese food but I have never heard of ‘Nametake’ before until I saw a jar of it being sold on Amazon. I love mushrooms so much, especially enoki mushrooms—but I wanted to make it myself and I came across your website. It was so easy to make and it came out wonderfully! I’m super happy I didn’t buy it. Mirin is already kind of sweet on its own so sugar was not needed. Thank you for this simple recipe.
Hiroko
27/02/2023
Hi Coco. Thank you for your lovely comment. You can season Nametake with a little sugar, less Soy Sauce or whatever. That’s the best part of making it by ourselves. Please find the recipes that you can make with Nametake. I made ‘Scrambled Eggs with Nametake Enoki’ for lunch today. https://www.hirokoliston.com/scrambled-eggs-with-nametake-enoki/
Coco
28/02/2023
It does indeed seem Nametake is versatile! I love spicy food so I think I may add chopped chili peppers next time. I’m so in love with this simple dish. And thank you for your recommendation. Scrambled eggs with Nametake sounds like a delicious combo—I do plan to make that this week. And I also saw your tofu bowl with Nametake post. I’m gonna make that too! 🙂
Hiroko
28/02/2023
❤️❤️❤️
Rickard
15/05/2022
This is a good, standard recipe for nametake. I made some earlier today.
Hiroko
15/05/2022
I am glad you like Nametake and enjoyed this simple recipe, Rickard. Your name doesn’t sound like Asian, but I have received many positive responses from non-Asian people about this recipe. Just thinking about someone in somewhere in the wold cooking it makes me happy.
Rickard
16/05/2022
Hiroko,
My name “Rickard” is the Swedish spelling of the English form of Richard. My father was born in Sweden.
My wife is from Akita-Ken in Japan, and we live in Florida.
In addition to eating Japanese food (I love natto) and American food, we enjoy preparing many styles, such as Italian, French, Spanish, Mexican, Indian, Chinese, Korean, Thai, etc… And of course, we eat lots of seafood, be it raw, baked, pickled, and grilled. Grilled seafood (yakizakana) is a favorite. Two days ago we had steamed mussels (French) and caprese salad (Italian).
Hiroko
16/05/2022
Wow… you are the food enthusiasts, and lucky to be living in Florida where you can enjoy those cuisines. Seafood is my favourite food but I don’t cook it very often as it is unfortunately very expensive where I live.
afra
5/04/2022
Never ate this before or even heard of it (I think it’s less than 4 years that I have know about enoki) But I am loving this. Another great recipe from your lovely blog.
Hiroko
6/04/2022
I know a person who lives in Munich and she says Enoki is hard to find in Germany, but she buys it whenever she finds it as she loves Enoki so much. I use Enoki for soups most often, but Enoki can be used for many things. I just don’t use it for salad. Listeria concerns me. Mushrooms and Fungi need to be cooked.